Mel is a master at creating delicious and savory meals using lobsters, and she’s generously sharing one of her best recipes with us: Baby Lobsters with Coconut Milk and Veggies. This recipe is a unique combination of sweet and savory flavors that’s perfect for any occasion.
Mel’s lobster recipe features tender baby lobsters cooked in a rich and creamy coconut milk sauce, flavored with chicharo or snow peas and potatoes. The coconut milk adds a creamy texture to the dish, while the vegetables provide a fresh and crisp contrast.
This Belgian-inspired dish is a perfect example of how Melds blends different cuisines and cultures to create a unique and unforgettable dining experience. The combination of flavors and textures in her Baby Lobsters with Coconut Milk and Veggies dish is sure to leave a lasting impression on your taste buds.
The dish is also surprisingly easy to prepare, making it perfect for busy weeknights or special occasions. The lobster is cooked in a hot pan with garlic, onions, and ginger until tender, then simmered in coconut milk and seasoned with fish sauce and other spices to create a flavorful and rich sauce.
Mel’s Baby Lobsters with Coconut Milk and Veggies recipe is a perfect choice for anyone who loves seafood and is looking for a new and exciting way to enjoy it. Whether you’re a seasoned chef or a novice cook, this dish is sure to impress and satisfy your craving for delicious seafood.
Ingredients: 1-2 servings
2 baby lobsters
2 cups of Cocos milk(coconut milk)
2 cloves minced garlic
1 thumb size minced ginger
1 small sliced onion
1 medium sliced carrot
8 baby potatoes
1/2 cup chicharo(snow peas)
1/2 young green asparagus
2 tsp yellow curry paste
salt & pepper to taste
Cooking Procedure:
- Wash and clean all ingredients and slice or cut them accordingly. Steam all vegetable ingredients without losing their crunchy texture. Set aside.
- Add water on a deep pan and boil the baby lobsters for 6-7 minutes, then place lobster in a cold water. Set aside.
- Boil the coconut milk with garlic, onions, ginger, curry and baby potatoes, while constantly stirring for 5-7 minutes. Season with salt and pepper to taste.
- Remove coconut milk from heat and strain off garlic, onions, ginger and curry, then bring coconut milk back to boil.
- Add the steamed vegetable to the coconut milk and gently mix thoroughly. Turn off the heat, cut the lobsters in elongated halves, then apply vegetables on top, including the baby potatoes. Pour the coconut milk sauce last, then serve Mel’s delicious Baby Lobster with coconut milk hot, and enjoy!
Tip: Nothing more to say here. Just enjoy this delicious lobster recipe!